These Blueberry Lemon Muffins with Crumble are the kind of muffins that make your kitchen smell like a bakery. Soft and tangy with a buttery streusel on top, they’re everything you want in a weekend bake bright, juicy, and irresistibly crumbly. The lemon zest wakes up every bite, while the crumble topping adds that perfect golden crunch.

Why You’ll Love This Recipe

• Bursting with fresh blueberries and lemon flavor.
• Soft, moist crumb with a crunchy cinnamon topping.
• Easy to make with simple pantry ingredients.
• Freezer-friendly for quick breakfasts.
• Looks and tastes like a bakery muffin!

Preparation and Cooking Time

Step	Time
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Ingredients

Muffins

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil (or melted butter)
• 2 large eggs
• ½ cup plain yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups blueberries (fresh or frozen, tossed with 1 tbsp flour)

Crumble Topping

• ⅓ cup brown sugar
• ¼ cup flour
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon

Optional Swaps:

• Use gluten-free flour for a GF version.
• Add white chocolate chips for extra sweetness.

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Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk oil, eggs, yogurt, lemon juice, zest, and vanilla until smooth.
4. Combine wet and dry ingredients — mix until just combined.
5. Toss blueberries with flour and gently fold into the batter.
6. In a small bowl, mix brown sugar, flour, butter, and cinnamon with your fingers until crumbly.
7. Spoon batter into muffin cups, filling ¾ full. Top each with crumble.
8. Bake 22–25 minutes until golden and a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a rack.

Serving Suggestions

• Serve warm with lemon glaze or powdered sugar.
• Pair with coffee or tea for a cozy brunch.
• Add fresh lemon slices for garnish.

Quick Tips or Variations

• Keep crumble cold before baking for a crisp texture.
• Use frozen blueberries directly (don’t thaw).
• Add almond extract for a bakery-style twist.

FAQs

1. What is the best way to make a crumble topping for blueberry lemon muffins?
Use cold butter and gently rub it into sugar, flour, and cinnamon with your fingertips until crumbly.

2. Can I use frozen blueberries for blueberry lemon muffins with crumble?
Yes! Use them frozen to prevent streaking and keep muffins moist.

3. How do I keep the crumble topping from sinking into the muffins?
Make sure your batter is thick and the crumble pieces are slightly larger — they’ll bake beautifully on top.

4. How should I store blueberry lemon muffins with crumble to keep them fresh?
Store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.

Conclusion

These Blueberry Lemon Muffins with Crumble are bakery-worthy muffins that bring sunshine to your kitchen. Tangy, sweet, and perfectly crumbly they’re a guaranteed crowd-pleaser for any breakfast table.

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